Search Results - "Moreno, Fabián Leonardo"

Effect of grinding, extraction time and type of coffee on the physicochemical and flavour characteristics of cold brew coffee by Cordoba, Nancy, Pataquiva, Laura, Osorio, Coralia, Moreno, Fabian Leonardo Moreno, Ruiz, Ruth Yolanda

“…The effects of grinding (medium-coarse) and extraction time (14–22 h) on the physicochemical and sensorial properties of cold brew coffee produced using two…”
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Combination of freeze concentration and spray drying for the production of feijoa (Acca sellowiana b.) pulp powder by Henao-Ardila, Alejandra, Quintanilla-Carvajal, María Ximena, Moreno, Fabián Leonardo

“…Feijoa (Acca sellowiana B.) is a fruit harvested in South America that is characterized by its nutritional value, high pectin content and high trading…”
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Emulsification and stabilisation technologies used for the inclusion of lipophilic functional ingredients in food systems by Henao-Ardila, Alejandra, Quintanilla-Carvajal, María Ximena, Moreno, Fabián Leonardo

“…Food industry is increasingly using functional ingredients to improve the food product quality. Lipid-containing functional ingredients are important sources…”
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Progressive stirred freeze-concentration of ethanol-water solutions by Osorio, M., Moreno, F.L., Raventós, M., Hernández, E., Ruiz, Y.

“…Progressive freeze-concentration is a technology to separate water from solutions by freezing. In the present investigation, ethanol-water solutions were…”
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Volatile compounds, sensory quality and ice morphology in falling-film and block freeze concentration of coffee extract by Moreno, F.L., Quintanilla-Carvajal, M.X., Sotelo, L.I., Osorio, C., Raventós, M., Hernández, E., Ruiz, Y.

“…•Block and falling film freeze concentration of coffee extract were compared.•The major volatile compounds of the coffee extracts were preserved.•The sensory…”
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Effect of wall material on lipophilic functional compounds of high oleic palm oil emulsions encapsulated by Refractance Window drying by Henao-Ardila, Alejandra, Quintanilla-Carvajal, María Ximena, Santagapita, Patricio Román, Caldas-Abril, Miguel, Bonilla-Bravo, Valentina, Moreno, Fabián Leonardo

“…High-oleic palm oil is a food-grade oil with desirable properties, as it is characterised by having an oleic acid concentration above 50 % and a high vitamin E…”
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Multi-plate freeze concentration: Recovery of solutes occluded in the ice and determination of thawing time by Gulfo, Rafael, Auleda, Josep M, Moreno, Fabián Leonardo, Ruiz, Yolanda, Hernández, Eduard, Raventós, Mercè

“…The retention of solutes in the ice formed in a falling-film freeze concentrator (multi-plate freeze-concentrator) was analysed. Solutions of fructose, glucose…”
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Convective drying of feijoa (Acca sellowiana Berg): A study on bioactivity, quality, and drying parameters by Castro, Adriana María, Díaz, Luis Eduardo, Quintanilla-Carvajal, Maria Ximena, Mayorga, Edgar Yesid, Moreno, Fabián Leonardo

“…The impact of feijoa convective drying on the physicochemical characteristics, polyphenol content, antioxidant capacity, and anti-inflammatory activity, as…”
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Encapsulation of Lactobacillus fermentum K73 by Refractance Window drying by Aragón-Rojas, Stephania, Quintanilla-Carvajal, María Ximena, Hernández-Sánchez, Humberto, Hernández-Álvarez, Alan Javier, Moreno, Fabian Leonardo

“…The purpose of this work was to model the survival of the microorganism and the kinetics of drying during the encapsulation of Lactobacillus fermentum K73 by…”
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Significant differences in black and brown carbon concentrations at urban and suburban sites by Targino, Admir Créso, Moreno, Fabian Leonardo, Krecl, Patricia, Cardoso, João Vitor

“…Light-absorbing carbonaceous particles (LAC) may cause and/or exacerbate non-communicable diseases, interfere with the Earth's radiative balance, darken urban…”
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Estudio de una nueva técnica e implementación de una línea piloto de proceso para la obtención de dextrinas a partir de almidón de yuca by Aristizábal Galvis, Johanna, Moreno, Fabián Leonardo, Basto Ospina, Gustavo

“…El estudio propone y desarrolla una nueva técnica para la producción de dextrinas por vía seca, consistente en la conversión en lecho fijo de pelets de almidón…”
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Análisis combinado acústico-mecánico durante el almacenamiento de cebolla (allium fistulosum) mínimamente procesada by Andrea González, Gabriela Cáez, Fabián Moreno, Natalia Rodríguez, Indira Sotelo

“…La cebolla de rama (Allium fistulosum) es una hortaliza altamente perecedera debido a su contenido de humedad, a su elevada tasa metabólica y al deficiente…”
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Effect of ultraviolet irradiation on the shelf life and chemical composition of cold brew coffee by Orjuela, Maria Alejandra, Moreno, Fabian Leonardo, Córdoba, Nancy, Osorio, Coralia, Ruiz-Pardo, Ruth Yolanda

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Spatio-temporal variability of airborne particulate matter in the São Paulo subway by Targino, Admir Créso, Krecl, Patricia, Brimblecombe, Peter, Oukawa, Gabriel Yoshikazu, Danziger Filho, João Edson, Moreno, Fabian Leonardo

“…Air pollutant concentrations are usually high in subway systems and may pose health risk to commuters and staff. We measured equivalent black carbon (eBC) and…”
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Studying a new technique and implementing a pilot-line process for obtaining dextrins from cassava starch by Aristizábal Galvis, Johanna, Leonardo Moreno, Fabián, Basto Ospina, Gustavo

“…This study proposes and develops a new technique for dry-route dextrin production consisting of converting cassava starch pellets on a fixed-bed dryer; this…”
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Ice morphology modification and solute recovery improvement by heating and annealing during block freeze-concentration of coffee extracts by Robles, C.M., Quintanilla-Carvajal, M.X., Moreno, F.L., Hernández, E., Raventós, M., Ruiz, Y.

“…Several treatments on ice blocks can be applied during block freeze-concentration to increase the solute recovery from the ice. In the present study, the…”
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Behaviour of falling-film freeze concentration of coffee extract by Moreno, F.L., Raventós, M., Hernández, E., Ruiz, Y.

“…•Falling film freeze concentration of coffee extract was studied.•Solid fraction, ice growth rate and film velocity influenced the distribution…”
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Rheological Behaviour, Freezing Curve, and Density of Coffee Solutions at Temperatures Close to Freezing by Moreno, F.L., Raventós, M., Hernández, E., Santamaría, N., Acosta, J., Pirachican, O., Torres, L., Ruiz, Y.

“…The physical properties of coffee solutions were determined for temperatures close to the freezing point. Rheological behaviour, freezing curve, density, and…”
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Estudio de una nueva técnica e implementación de unalínea piloto de proceso para la obtención de dextrinas apartir de almidón de yuca by Gustavo Basto Ospina, Johanna Aristizábal Galvis, Fabián Leonardo Moreno

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Progressive stirred freeze concentration: Effect of operative parameters on vital statistics of beer by Osorio, Manuel, Moreno, Fabian Leonardo, Hernández, Eduard, Ruiz, Ruth Yolanda

“…Freeze concentration (FC), a low‐cost alternative technology to separate and concentrate high‐value compounds, was applied to three distinct craft ale beer…”
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